The blue mackerel (Scomber australasicus), also called Japanese mackerel, Pacific mackerel, slimy mackerel or spotted chub mackerel, is a fish of the family Scombridae, found in tropical and subtropical waters of the Pacific Ocean from Japan south to Australia and New Zealand, in the eastern Pacific (Hawaii and Socorro Island, Mexico), and the Indo-West Pacific: the Red Sea, the Persian Gulf, the Gulf of Oman and the Gulf of Aden, in surface waters down to 200 m (660 ft). In Japanese, it is known as Goma saba (胡麻鯖 sesame mackerel). It typically reaches 30 cm (12 in) in length and 1.4 kg (3.1 lb) in weight.
Versatile with cooking methods and warmly welcome in local diets, it is easy to prepare and enjoy.
INGREDIENTS (2 servings)
2 fillets mackerel (saba) (280 g)
2 Tbsp sake
½ tsp kosher or sea salt
For Garnish
1 inch daikon radish (2.6 oz, 75 g; grated)
1 tsp soy sauce
1 wedge lemon
INSTRUCTIONS
1. Gather all the ingredients.
2. Coat the fish with 2 Tbsp sake.
3. Pat dry with a paper towel (and discard the sake) and transfer the fish to a baking sheet lined with parchment paper.
4. Sprinkle ½ tsp salt on both sides of the fish.
5. Let it sit at room temperature for 20 minutes. During this time, preheat the oven to 425ºF (218ºC) with a rack placed in the middle. For a convection oven, reduce cooking temperature by 25ºF (15ºC).
1-inch daikon radish (2.6 oz, 75 g; grated)oisture that came out from the fish.
7. Place the fish skin side down and bake for 15-20 minutes, or until the flesh is golden brown
8. Grate daikon radish using a grater.
9. Serve the grilled mackerel with grated daikon and a lemon wedge on the side. Pour a few drops of soy sauce on grated daikon and eat the fish with grated daikon. Enjoy!
